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Potato & Spinach Salad

2 lb. red potatoes, cut into 3/4-inch cubes
1 tsp. salt
1/2 cup crisply cooked, crumbled bacon or 1/2 lb. deli roast beef, cut into strips
1/2 cup sliced green onions
1/2 cup honey Dijon or Italian salad dressing
1-1/2 cup (6 oz.) Sargento® Fancy Shredded Cheddar Jack Cheese, divided
2 cups spinach leaves, washed and torn or baby spinach leaves

Place potatoes in large saucepan. Cover with cold water; add salt. Heat to a boil over high heat. Reduce heat; simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water to stop cooking. Transfer to large bowl.
Add bacon, green onions, and dressing to bowl; toss well. Add 1 cup cheese and spinach; toss. Transfer to serving plates; top with remaining cheese.